Green slaw

Green slaw

Makes 1 large salad


½ small green cabbage
1 fennel bulb
1 green apple
½ bunch flat-leaf parsley
½ cup walnuts
½ cup dried cranberries (plus extra to serve)

2 cups fresh mixed herbs (parsley, basil, chive, or mint)
¾ cup reduced-fat Greek yoghurt
2 cloves of garlic
2 tablespoons of extra virgin olive oil


  1. Finely slice, or use a mandolin, to shred the cabbage and fennel. Transfer to a large bowl.
  2. Cut the apple into thin matchsticks. An alternative is to use a grater. Add the apple to the cabbage and fennel.
  3. Pick parsley leaves from stems. Combine parsley leaves, walnuts and dried cranberries together with the slaw mix.
  4. Combine mixed herbs, Greek yoghurt, garlic and olive oil in a small jug and blitz with a stick mixer or equivalent until smooth.
  5. Mix together the dressing with the slaw until well combined.
  6. Garnish with extra cranberries and serve.